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Our frozen dough can be baked into an edible bowl for the best ice cream sundae in the world. Hint: make your own chocolate sauce, if you dare.
Ingredients
- Otis Spunkmeyer Chocolate Chip Frozen Cookie Dough Balls
Ice cream
Chocolate sauce
Toppings: sprinkles, nuts, cherries, coconut, or toffee bits
Preparation
- Pre-heat oven to 325°F.
- Spray or butter muffin pan. Take two chocolate chip cookie dough balls and form them into one large ball. Press cookie dough into the bottom of the greased muffin pan and begin forming the dough up the sides of the muffin cup. Make sure the base is nice and level and the bottom and sides are pressed down firmly. Use your fingers or a spoon to spread dough evenly into muffin cup to form the bowl shape. Work fast to not warm the dough too much.
- Bake cookie cups for 10-15 minutes or until they are light brown.
- Remove the pan from the oven and while the cookies are still hot, press a narrow glass (a shot glass will work) into the cookies to reform the bowl shape in each muffin cup.
- Return to own and bake for another 5-10 minutes or until the cookie cups are golden brown.
- Remove from overn and allow to cool completely.
- When cookie bowls are cooled, place a scoop of ice cream inside and top with desired amount of homemade chocolate sauce. Sprinkles are optional, but fun!
